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Cultures for Health Chevre Starter Culture | 4 Packets Mesophilic Powdered Active Cultures | Gluten Free Non-GMO Soft Goat Cheese | Beginner Friendly Artisan Cheesemaking | DIY Fresh Spreadable Cheese

Cultures for Health Chevre Starter Culture | 4 Packets Mesophilic Powdered Active Cultures | Gluten Free Non-GMO Soft Goat Cheese | Beginner Friendly Artisan Cheesemaking | DIY Fresh Spreadable Cheese

Q: How much chèvre does this culture make?

Each of the 4 packets can culture between 1 quart and 1 gallon of milk. Yield may vary depending on how long you strain the curds from the whey, but generally you can expect about 1 lb. of cheese from a gallon of milk.

Q: How long will it take to make a batch of chèvre cheese?

It takes about 18–24 hours to make: 30–40 minutes to heat milk; 12 hours to culture; ~10 minutes to spoon curds into cheesecloth; and 6–12 hours to strain the whey.

Q: What happens if I drain the whey for less than 6 hours?

If you drain your chèvre for under 6 hours (or not at all), you'll essentially have a tasty goat milk yogurt. Draining between 6 and 12 hours results in a soft, spreadable cheese, and draining for a full 12 hours gives it a cream cheese consistency.

Q: Do I need any special equipment?

Not really—everything you need is probably already in your kitchen: a large stainless steel pot with lid, a non-aluminum mixing utensil, a thermometer, a cheesecloth (butter muslin or tight-weave towel will also work), a colander, and a bowl.

Q: What should I do with the leftover whey?

Don't just throw it out! Whey can be used as cooking liquid for potatoes, rice, grits, pasta and grains; as a starter culture for fermenting vegetables; as a nutrient boost in smoothies or drinks; to make whey cheese; or added to compost.

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Have a Question? See What Others Asked

How much chèvre does this culture make?

How long will it take to make a batch of chèvre cheese?

What happens if I drain the whey for less than 6 hours?

Do I need any special equipment?

What should I do with the leftover whey?

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